Food Processing: Advances in Thermal and Non-Thermal Technologies, Two Volume Set

Thermal and non-thermal food processing technologies are discussed, with an emphasis on emerging trends and challenges. Advance drying methods, evaporation, extrusion cooking, extraction techniques, and crystallization are covered in thermal processing, while high-pressure processing, ultrasound, ohmic heating, pulse electric field, pulse light technology, osmotic dehydration, and other non-thermal techniques are covered. Relevant mathematical modeling and numerical simulations are included. The book is aimed at graduate students, professionals in food engineering and food technology, and biological systems engineering.

Format: Mixed media product
Length: 568 pages
Publication date: 25 September 2023
Publisher: Taylor & Francis Ltd

Thermal and non-thermal food processing are two important areas of research and development in the food industry. Advances in these processes aim to improve the quality, safety, and shelf life of food products while reducing waste and energy consumption. In this article, we will explore the latest trends and challenges in thermal and non-thermal food processing.

Thermal Processing:

Advance Drying Methods:

Drying is a crucial step in food processing, as it helps to remove moisture from food products, which can lead to spoilage and degradation. Advance drying methods, such as vacuum drying, freeze-drying, and air-drying, have been developed to improve the efficiency and quality of drying. These methods use different technologies, such as heat pumps, evaporators, and condensers, to reduce the drying time and increase the yield of dried products.

Evaporation:

Evaporation is another important thermal processing method used in food processing. It involves the removal of water from food products by exposing them to a stream of hot air. Evaporation can be used to produce a variety of products, such as fruit juices, jams, and condiments. Evaporation is an energy-efficient method of processing, as it requires less energy than other drying methods.

Extrusion Cooking:

Extrusion cooking is a process in which food products are forced through a die or extruder at high pressures and temperatures. This process can be used to produce a variety of products, such as pasta, snacks, and breakfast cereals. Extrusion cooking is an efficient method of processing, as it can produce large quantities of food products in a short amount of time.

Different Extraction Techniques:

Different extraction techniques, such as solvent extraction, supercritical fluid extraction, and microwave-assisted extraction, are used to extract valuable components from food products. These techniques are used to extract flavors, oils, vitamins, and minerals from food products, which can then be used in other food products or sold as supplements.

Crystallization:

Crystallization is a process in which solid crystals are formed from a solution. This process is used to produce a variety of products, such as sugar, salt, and chocolate. Crystallization is an efficient method of processing, as it can produce high-quality products with a long shelf life.

Non-Thermal Processing:

High Pressure Processing:

High pressure processing is a non-thermal processing method that uses high pressures to inactivate bacteria, enzymes, and other microorganisms in food products. This method is used to produce a variety of products, such as fresh fruits and vegetables, meat, and seafood. High pressure processing is an efficient method of processing, as it can kill bacteria and other microorganisms in a short amount of time.

Ultrasound:

Ultrasound is a non-thermal processing method that uses high-frequency sound waves to break down food products. This method is used to produce a variety of products, such as baby food, cheese, and yogurt. Ultrasound is an efficient method of processing, as it can break down food products quickly and easily.

Ohmic Heating:

Ohmic heating is a non-thermal processing method that uses electrical current to heat food products. This method is used to produce a variety of products, such as coffee, tea, and chocolate. Ohmic heating is an efficient method of processing, as it can heat food products quickly and evenly.

Pulse Electric Field:

Pulse electric field is a non-thermal processing method that uses electric pulses to inactivate bacteria and other microorganisms in food products. This method is used to produce a variety of products, such as fresh fruits and vegetables, meat, and seafood. Pulse electric field is an efficient method of processing, as it can kill bacteria and other microorganisms in a short amount of time.

Pulse Light Technology:

Pulse light technology is a non-thermal processing method that uses short bursts of light to inactivate bacteria and other microorganisms in food products. This method is used to produce a variety of products, such as fresh fruits and vegetables, meat, and seafood. Pulse light technology is an efficient method of processing, as it can kill bacteria and other microorganisms in a short amount of time.

Osmotic Dehydration:

Osmotic dehydration is a non-thermal processing method that uses osmosis to remove water from food products. This method is used to produce a variety of products, such as dried fruits, vegetables, and meat. Osmotic dehydration is an efficient method of processing, as it can remove water from food products quickly and easily.

Mathematical Modeling and Numerical Simulations:

Mathematical modeling and numerical simulations are essential tools in thermal and non-thermal food processing. These tools are used to predict the behavior of food products during processing, which can help to optimize processing conditions and improve the quality of food products. Mathematical modeling and numerical simulations can also be used to analyze the effects of different processing methods on food products, which can help to develop new processing methods and improve existing ones.

Conclusion:

Thermal and non-thermal food processing are two important areas of research and development in the food industry. Advances in these processes aim to improve the quality, safety, and shelf life of food products while reducing waste and energy consumption. In this article, we have explored the latest trends and challenges in thermal and non-thermal food processing. We have discussed advance drying methods, evaporation, extrusion cooking, different extraction techniques, crystallization, high pressure processing, ultrasound, ohmic heating, pulse electric field, pulse light technology, osmotic dehydration, and mathematical modeling and numerical simulations. We have also discussed the benefits of these processes and the challenges that need to be addressed to optimize processing conditions and improve the quality of food products. As the food industry continues to evolve, it is important to continue to invest in research and development in these areas to ensure that we can provide safe and healthy food products to consumers.

Weight: 1050g
Dimension: 234 x 156 (mm)
ISBN-13: 9780367756253